Figure 6.

The half-lives of the SSB proteins. A fixed quantity of each SSB protein was incubated at temperatures ranging from 60°C
to 100°C for 0, 1, 2.5, 5, 10, 15, 30, 45, and 60 min. 0.05 pmol 5′-end fluorescein-labelled
oligonucleotide (dT)35 was then added. The protein-DNA complexes were separated from the free DNA by 2%
agarose gel electrophoresis. The incubation periods for each temperature, where 50%
of (dT)35 was bound, were noted.